^^^ Here's a pretty good read on the science of shelf life and coffee going stale. It focuses mainly on bitterness of taste as the outcome, and cites temperature, bitterness and oxygen as the enemies of coffee freshness. But they do say this regarding aroma...
Many studies on staling include a sensory evaluation of coffee aroma, as opposed to taste. Aroma testers in Steinhart and Holscher’s (1991) study noted that coffee one-week off-roast were “distinctly less odor-intensive” and showed “less aroma freshness.” The researchers determined that this was due to quickly dissipating “low boiling” components such as sulfur compounds, Strecker-aldehydes, and alpha-dicarbonyls. Sanz and others (2001) found that eight identified volatile compounds were positively correlated with the sensory rating of aroma freshness and that the greatest rate of freshness loss occurred in the first month of coffee storage.
Another note. You mention grounds. It may seem pretentious, but keeping your coffee in bean form rather than storing it pre-ground makes a big difference.
Edited by goose, 30 August 2016 - 10:58 AM.